ROASTED RED PEPPER SOUP
Roasted Red Pepper Soup! This bold and flavorful soup is made from roasted red peppers. My kids say it tastes like pizza! The perfect warm and comforting dish!
Provided by Serene
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- Clean the bell peppers, cut them in half and remove the seeds and membranes.
- Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
- Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
- While prepping the bell peppers, in a dutch oven, saute the onions with the olive oil until the onions are soft and translucent.
- After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
- Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
- Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
- Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
- Serve with extra sour cream and fresh herbs on top if desired.
Nutrition Facts : ServingSize 1, Calories 114 kcal, Sugar 6 g, Sodium 816 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 2 g, Cholesterol 5 mg
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
COUSIN TINA'S ROASTED RED PEPPER & TOMATO SOUP
My cousin shared this wonderful recipe with me - it is very hearty and perfect for the fall weather. red peppers are in abundance and this makes the perfect meal!! Healthy and Hearty!!!
Provided by Mara232
Categories < 60 Mins
Time 1h
Yield 1 1/2 liter, 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast red peppers in oven, peel skins and cut into small pieces. Set aside.
- In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft.
- Increase heat to med-high. Add veg stock and can of tomatoes (juice and all).
- Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock) and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork.
- Add salt (approx 1tsp) at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat.
- Put soup in blender and blend until pureed and smooth.
Nutrition Facts : Calories 164.4, Fat 4.9, SaturatedFat 0.7, Sodium 27.9, Carbohydrate 28.4, Fiber 4.9, Sugar 6.7, Protein 3.6
CREAMY ROASTED RED PEPPER SOUP
Add a green salad, crusty multi grain bread with mozzarella, and a glass of wine and you've got a meal elegant enough for a small dinner party. This would make a good first course as well.
Provided by JamesDeansGirl
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
- Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
- Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
- Melt the remaining butter in the same saucepan; stir in flour.
- Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
- Stir in the red pepper mixture, salt, and pepper; heat through.
- Ladel into bowls and serve hot.
Nutrition Facts : Calories 203, Fat 12.7, SaturatedFat 7.6, Cholesterol 37.5, Sodium 1317.3, Carbohydrate 17.2, Fiber 1.2, Sugar 1.5, Protein 6
V8 ROASTED RED PEPPER SOUP
Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.
Provided by januarybride
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
- Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
- Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
- Serve with a triangle of garlic toast on top!
ROASTED TOMATO AND RED PEPPER SOUP
This soup hails from Jolley's Boathouse in Adelaide, Australia. It is a light soup that highlights the wonderful flavors of roasted vegetables.
Provided by Yogachef
Categories Peppers
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise, discarding seeds and membranes.
- Place peppers and tomatoes, skin sides up on a foil lined baking sheet. Flatten peppers with hand.
- Broil 15 minutes, or until vegetables are blackened.
- Place peppers into zip-top bag, seal, and let stand for 10 minutes.
- Peel peppers and tomatoes. Chop.
- Place half of the peppers and tomatoes into the blender and process until smooth. Set aside.
- Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally.
- Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through.
- Ladle soup into bowls, and garnish with marjoram springs if desired.
Nutrition Facts : Calories 146.6, Fat 6.3, SaturatedFat 0.9, Sodium 442.2, Carbohydrate 22.8, Fiber 5.8, Sugar 14.5, Protein 4
INDIAN ROASTED RED PEPPER SOUP
Make and share this Indian Roasted Red Pepper Soup recipe from Food.com.
Provided by ChefDaddy0
Categories Onions
Time 1h15m
Yield 8-13 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- - Preheat oven to 375°F.
- - Toss red peppers, tomatoes, and garlic in 2 tbsp olive oil and layer on baking tray. Bake 30 min flipping once until skins begin to blacken or wrinkle. Puree roasted vegetables and chickpeas in blender.
- - Saute onion in remaining oil until beginning to brown/ soften. Add spices and cook for 2 minutes until fragrant.
- - Add chicken stock then add puree to onions and bring to boil. Simmer once hot and add ginger.
- - Remove from heat and add cilantro.
Nutrition Facts : Calories 589.4, Fat 24.8, SaturatedFat 2.5, Sodium 830.8, Carbohydrate 78.7, Fiber 16, Sugar 6.9, Protein 16.4
ROASTED RED PEPPER COCONUT SOUP
From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!
Provided by Kozmic Blues
Categories Peppers
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Warm oil over medium heat in large stock pot.
- Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
- Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
- In batches in a blender, puree the soup until smooth.
- Return it to the soup pot and cook on medium heat until hot.
- Serve immediately.
Nutrition Facts : Calories 113.6, Fat 5.1, SaturatedFat 0.7, Sodium 505.2, Carbohydrate 15.7, Fiber 4.3, Sugar 9.1, Protein 2.5
ROASTED RED PEPPER SOUP
This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.
Provided by kitchengrrl
Categories Peppers
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
- Broil the pepper, skin side up, until the skin blisters.
- Now, cool the pieces in a plastic bag.
- Remove the skin and chop.
- (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
- Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
- Cook for 5 minutes.
- Whiz half the mixture in a blender, then return it to the original pan.
- Or use a stick blender and whirl the whole pot around to your desired consistency.
- I like smooth.
- Season with a dash of salt and pepper, and a little balsamic vinegar.
Nutrition Facts : Calories 87.6, Fat 2.1, SaturatedFat 0.4, Sodium 252, Carbohydrate 13.4, Fiber 3.3, Sugar 7.5, Protein 5.1
ZUPAS ROASTED RED PEPPER SOUP
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was one of them.
Provided by Sabia
Categories Onions
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 12
Steps:
- Start by melting 2 tablespoons of butter in a medium sized soup pot.
- When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
- Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
- Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
Nutrition Facts : Calories 131.8, Fat 11.5, SaturatedFat 7, Cholesterol 39, Sodium 1225.9, Carbohydrate 7.2, Fiber 1.7, Sugar 1.4, Protein 1.6
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